Gordon Ramsay Bagel Recipe

The first time I tried making bagels at home, I ended up with a tray of pale, deflated dough rings that tasted like dinner rolls trying to be something they weren’t. No chew, no crust, no attitude. I didn’t boil them long enough. I skipped the overnight proof. I thought flour was flour.

Then I watched how Gordon approaches dough—how he treats gluten structure like scaffolding, not guesswork. How boiling isn’t optional, it’s tactical. That changed everything.

If you want the chew of a NYC bagel with the precision of a pro kitchen, here’s how to do it right.

Why This Works (And Where Most Go Wrong)

Most home bagels fail for one reason: people skip the build-up.

The gluten doesn’t develop. The flavor’s flat. The crust never forms.

Gordon’s bagel technique solves this by staging flavor and texture like a layered system:

• Overnight retardation sharpens flavor and tightens the crumb.
• Boiling builds the crust and chew—baking alone can’t do it.
• Bread flour, not all-purpose, gives the structure you need to survive both.

You can’t rush this. But once you understand it, you can repeat it—clean, crisp, chewy perfection.

Ingredients That Actually Matter

• Bread Flour (540g) – You need the higher protein for strong gluten. All-purpose turns these into buns.
• Maple Syrup or Barley Malt Syrup (1 tbsp in dough, 1½ tbsp for poaching) – Feeds the yeast and adds color. Malt is traditional, maple works fine.
• Active Dry Yeast (2¼ tsp) – Instant works too, but adjust quantity (use 2 tsp).
• Sea Salt (2 tsp in dough) – Balances sweetness, slows yeast just enough for flavor development.
• Baking Soda (2 tsp, poaching) – Alkalizes the water, deepens browning.
• Egg White + Water (optional) – Gloss finish for visual snap.
• Everything Bagel Seasoning – Don’t skimp here. Toasted sesame, onion, garlic = essential aroma layer.

How To Make Gordon Ramsay Bagels

Step 1 – Activate the Yeast
Mix warm water (1¼ cups, ~105°F), maple syrup, and yeast. Wait 5 minutes. It should foam like beer head. No foam? Yeast is dead.

Step 2 – Make the Dough
In a stand mixer with dough hook: bread flour, salt, and yeast mix. Medium-low for 5–7 minutes. After 3 minutes, if it’s too dry, add a tbsp of water. It should clear the bowl, not stick to your fingers.

Step 3 – Knead and Rise
Dump onto a clean surface. Knead 2–3 more minutes by hand until taut and smooth. Shape into a tight ball. Into a lightly oiled bowl, cover with plastic wrap. Proof for 60–90 minutes in a warm spot until puffy and nearly doubled.

Step 4 – Shape the Bagels
Divide into 8 equal pieces (use a scale). Roll each into a 9-inch rope. Loop around fingers, overlap ends by 2 inches, and roll to seal. Place on parchment-lined baking sheets. Dust lightly with flour.

Step 5 – Refrigerate Overnight
Wrap trays with plastic wrap. Into the fridge for 12–16 hours. This is what builds deep flavor and tight crumb.

Step 6 – Morning Proof Test
Remove from fridge, let sit 1 hour. Float test: drop one into a bowl of water. If it floats, they’re ready. If it sinks, proof another 30 minutes.

Step 7 – Poach for the Crust
Bring 2 quarts of water to a boil. Add maple syrup, baking soda, and salt. Gently poach 2–3 bagels at a time, 1 minute per side. Use a spider strainer. Drain on rack or return to trays, smooth side up.

Step 8 – Finish and Bake
Brush with egg white + water if using. Top with seasoning. Preheat oven to 450°F (232°C). Bake 14–18 minutes until golden brown with blistered edges. Cool on rack.

What Gordon Ramsay Says About This Dish

“Don’t rush dough. Let it talk to you. It should bounce back, not stick or sag.”

True. I used to under-knead and over-flour. Now I test bounce and tightness before shaping.

“Color equals flavor. Pale means underbaked or underboiled.”

The first time I skipped the baking soda, my bagels were blonde. Looked sad, tasted worse.

“Use ingredients that do something. Not just ones you saw in a recipe.”

This is where maple syrup shines. It’s not for sweetness—it’s for color and yeast activation.

What I Got Wrong (And How I Fixed It)

• Used all-purpose flour – Bagels turned out soft, almost cakey. Switched to bread flour, huge difference.
• Didn’t chill overnight – Flavor was bland, texture loose. Retarding the dough tightened everything up.
• Skipped baking soda in water – Bagels didn’t brown well. Adding it made the crust snap.
• Weak seal on shaping – Ends came undone during boiling. Now I roll the seams tightly and press.

Variations That Actually Hold Up

• Sweet swap: Add cinnamon-raisin or blueberry during shaping. Not before mixing—messes with gluten.
• Plain bagels: Just skip the seasoning, but use the egg wash to get that golden finish.
• Whole wheat version: Use 50% whole wheat, 50% bread flour. Still chewy, more nutty.

Pro Tips That Change the Game

• Poaching order matters – First in, first out. Use a timer. Don’t eyeball.
• Toppings go on wet – Always brush before sprinkling. Helps everything stick.
• Double trays if needed – If your oven runs hot underneath, layer trays to avoid burnt bottoms.
• Bagel shaping trick – Use your thumb to punch a hole through the center of a dough ball, then stretch evenly. Cleaner shape, faster than rope method.

Storage + Leftover Moves

• Store: Cool fully, then seal in airtight container. 5 days max.
• Freeze: Wrap each in cling film, then into a freezer bag. 3 months safe.
• Reheat: Slice in half and toast from frozen or fridge. Crisp outside, warm center.
• Leftover move: Turn into a bagel breakfast sandwich or slice thin for bagel chips.

FAQs – Covering Search Intent

Q: Can I use rotisserie chicken inside these for sandwiches?
Yes. Just toast the bagel, add mustard or aioli, then chicken and arugula.

Q: Why do Gordon Ramsay’s bagels look darker?
It’s the maple syrup + baking soda combo in the poaching water, plus a hot oven. Don’t skip either.

Q: What herbs does Gordon use for bagel toppings?
Typically none on the bagel itself—but chives, dill, or parsley can be added to cream cheese spreads.

Q: Can I use honey instead of maple syrup?
Yes, but it won’t brown quite as deeply. Still works fine in a pinch.

Q: Do I need a stand mixer?
No—but expect to knead 10–12 minutes by hand. Dough will be firm.

Try More Recipes:

• Gordon Ramsay Scotch Pancakes Recipe
• Gordon Ramsay Chocolate Lava Cake Recipe
• Gordon Ramsay Baked Rspberry Cheesecake Recipe